📝 About This Recipe
A legendary staple of Quebecois culinary culture, Montreal Smoked Meat is the soul-satisfying result of a week-long curing process followed by a low-and-slow smoke and a final tenderizing steam. Unlike its cousin, New York Pastrami, this brisket-based masterpiece features a dry-rub cure dominated by cracked black pepper and coriander, resulting in a deeper, more savory profile. It is a labor of love that rewards the patient cook with melt-in-your-mouth beef that is both intensely spiced and incredibly juicy.
🥗 Ingredients
The Meat
- 10-12 pounds Whole Beef Brisket (Packer cut with a good fat cap)
The Dry Cure
- 1/2 cups Kosher Salt
- 2 tablespoons Curing Salt #1 (Prague Powder #1) (Essential for safety and color)
- 1/4 cups Granulated Sugar
- 3 tablespoons Black Peppercorns (Coarsely cracked)
- 2 tablespoons Coriander Seeds (Coarsely cracked)
- 4 pieces Bay Leaves (Finely crushed)
- 1/2 teaspoons Ground Cloves
The Spice Rub
- 1/4 cups Black Peppercorns (Very coarsely ground)
- 3 tablespoons Coriander Seeds (Coarsely ground)
- 2 tablespoons Garlic Powder
- 1 tablespoons Mustard Powder
- 1 tablespoons Onion Powder
- 1 tablespoons Smoked Paprika
- 1 teaspoons Dill Seed (The secret Montreal ingredient)
👨🍳 Instructions
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1
Trim the brisket, leaving about 1/4 inch of the fat cap. Do not remove all the fat, as it provides essential moisture during the long cooking process.
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2
In a small bowl, combine all 'Dry Cure' ingredients. Rub the mixture thoroughly over every inch of the brisket, ensuring even coverage.
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3
Place the brisket in a large vacuum-seal bag or a heavy-duty Ziploc bag. Squeeze out as much air as possible and refrigerate for 7 to 10 days. Flip the bag once every 24 hours to ensure the brine (which will form naturally) cures the meat evenly.
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4
After the curing period, remove the brisket and rinse it thoroughly under cold running water. Submerge it in a large pot of clean cold water for 2-4 hours, changing the water once, to desalinate the meat so it isn't overly salty.
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5
Pat the brisket completely dry with paper towels. Combine the 'Spice Rub' ingredients and apply a thick, generous layer to all sides of the meat, pressing it in firmly.
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6
Preheat your smoker to 225°F (107°C). Use maple wood for the most authentic Montreal flavor, though oak or hickory also work well.
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7
Place the brisket in the smoker. Smoke until the internal temperature reaches approximately 160°F to 165°F (71°C to 74°C). This usually takes 6 to 8 hours depending on the thickness of the meat.
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8
Remove the brisket from the smoker. At this stage, the meat is 'cooked' but not yet tender. You can let it cool and refrigerate it if you wish to finish it the next day, or proceed immediately to steaming.
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9
To steam, place a large pot with a steamer basket on the stove. Fill with a few inches of water (ensuring the water doesn't touch the meat). Place the brisket in the basket, cover tightly, and steam for 2 to 3 hours.
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10
The meat is ready when it reaches an internal temperature of 200°F to 205°F (93°C to 96°C) and feels 'jiggly' and tender when probed.
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11
Let the brisket rest for at least 30 minutes before carving. This allows the juices to redistribute so the meat stays moist.
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12
Sharpen your knife and slice the meat against the grain into medium-thick slices (about 1/8 to 1/4 inch). Hand-slicing is traditional and provides the best texture.
💡 Chef's Tips
Don't rush the desalination soak; skipping this will result in meat that is painfully salty. Use a 'Packer Cut' brisket because the point and the flat provide different textures and fat contents for a variety of sandwich styles. For the most authentic experience, use maple wood chunks in your smoker to reflect the Canadian terroir. Always slice by hand with a very sharp knife; machine-slicing is too thin and ruins the unique 'crumbly yet tender' texture of Montreal meat. If the meat feels too tough after steaming, just keep steaming! The collagen needs time to fully break down.
🍽️ Serving Suggestions
Serve piled high on fresh, light rye bread with a generous smear of plain yellow mustard. Pair with a large, crunchy deli-style garlic dill pickle on the side. Serve alongside a bowl of hot, crispy french fries and a side of creamy coleslaw. A classic Black Cherry soda or a cold lager is the traditional beverage of choice for this meal. For a true Quebec experience, use the chopped ends of the meat to top a fresh plate of poutine.